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How to Make Your First Sourdough Starter
A simple 7-day guide to creating a healthy sourdough starter from scratch.
There's something truly rewarding about baking with a sourdough starter you've created yourself. With just flour, water, a little patience, and the right conditions, you'll cultivate a natural culture of wild yeast that can be used to bake beautifully flavoured artisan bread for years to come.
Whether you're completely new to sourdough or looking to perfect your technique, this simple step-by-step guide will have your starter bubbling and ready to bake in just seven days.
What You'll Need
Day 1 – Creating Your Starter
Ingredients
• 60 g (½ cup) Eureka Mills Whole Wheat Flour
• 60 g (¼ cup) warm water
Equipment
• A clean 750 ml glass jar
• Fork or spoon
• Kitchen scale
• Cling wrap or a loose-fitting lid
Step-by-Step Guide
Day 1 – Create Your Starter
Combine the whole wheat flour and warm water in your jar.
Mix well until smooth. The mixture should be thick and resemble a soft paste.
Cover the jar loosely with cling wrap or a lid and leave it in a warm place (around 21–25°C) for 24 hours.
Tip:
Don't seal the jar airtight. Your starter needs a little airflow while it develops.
Day 2 – Let Nature Work
Today you simply wait.
Leave your starter undisturbed in its warm spot for another 24 hours.
You may notice a brownish liquid forming on top. This is called hooch, and it's completely normal. It's a sign that your starter is becoming hungry and will soon need its first feeding.
Day 3 – Your First Feed
Today your starter receives its first feeding.
Using a spoon, remove and discard roughly half of the starter.
Then add:
• 60 g (½ cup) Eureka Mills White Bread Flour
• 60 g (¼ cup) water
Mix until smooth.
Your starter should have a consistency similar to pancake batter. If it feels too thick, add a small splash of water until it loosens slightly.
Cover again and leave in a warm place for another 24 hours.
If hooch appears at any stage between Day 3 and Day 7, simply pour it off before feeding your starter.
Days 4–6 – Feed Daily
Repeat the Day 3 feeding routine each day.
Discard approximately half of your starter before feeding it with:
• 60 g Eureka Mills White Bread Flour
• 60 g water
During these days you'll begin noticing:
• Small bubbles
• Increased activity
• A pleasant yeasty aroma
• The starter slowly increasing in volume
These are all signs that your starter is becoming healthy and active.
Day 7 – Happy Birthday!
Congratulations!
By now your sourdough starter should have:
✔ Doubled in size after feeding
✔ Plenty of bubbles throughout
✔ A light, airy texture
✔ A pleasant, slightly tangy aroma
A healthy starter should smell fresh and slightly sour—not unpleasant or rotten.
If everything looks good, transfer your starter into a clean jar and it's ready to use in your favourite sourdough recipes.
Caring for Your Starter
Your sourdough starter is a living culture and, with regular feeding, can last for many years.
To keep it healthy:
• Feed it regularly if stored at room temperature.
• If refrigerated, feed it once a week.
• Always use clean utensils.
• Store it in a clean glass jar.
• Remove any hooch before feeding.
The more regularly you bake, the stronger your starter will become.
Frequently Asked Questions
Why do I start with Whole Wheat Flour?
Whole wheat flour contains more natural nutrients and wild yeast, helping your starter become active more quickly.
Why switch to White Bread Flour?
White Bread Flour provides a stable feeding environment and produces a strong, consistent starter that's ideal for artisan bread.
What is hooch?
Hooch is a layer of liquid that forms when your starter has used up its available food. Simply pour it off and continue feeding as normal.
How do I know if my starter is ready?
Your starter should double in size after feeding, contain plenty of bubbles, and have a pleasant tangy aroma.